Roasted Cauliflower With Spaghetti Squash And Crisp Prosciutto

1. 1

   Preheat oven to 375u00b0F and place a rack in the middle of oven. Scrub the squash well and pierce the flesh with sharp knife all over. Place it in a shallow baking pan and bake in the preheated oven for about 1 hour. Let it cool.

2. 2

   Increase the oven temperature to 400u00b0F. In a large baking pan, toss cauliflower florets with a few tablespoons of the olive oil and season with salt and pepper. Roast until slightly brown and tender, turn them occasionally.

3. 3

   In a large skillet heat 3 tablespoons of the olive oil over medium-high heat, scatter diced Prosciutto and cook until crisp and golden brown, about 4 minutes. Use a slotted spoon to remove prosciutto to a plate; set aside.

4. 4

   Heat 2 tablespoons of the olive oil in the same skillet over medium-high heat and toss sliced garlic, red pepper flakes, and sage; stir and cook for one minute. Remove from heat, combine cauliflower in the skillet.

5. 5

   Cut the squash in half lengthwise with a serrated knife; scoop the seeds and fibrous strings from the center of the squash. Gently scrape the inside of the squash with a fork to shred the pulp into strands. Place the pulp in a large serving bowl, add the garlic-cauliflower mixture, crisp Prosciutto, toss them together, and season with salt and pepper. Before serving, sprinkle grated Grana Padano on top of the dish.

* Per serving · 4 servings · Values may vary.

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